Cherry Cheesecake Dump Cake
Cherry Cheesecake Dump Cake layers cherry pie filling, a sweet cream cheese mixture, yellow cake mix, and butter into one easy pan. It bakes up gooey underneath with a golden top, and it feeds a crowd with almost no effort.
Servings: 10 servings
Calories: 340kcal
Ingredients
- 2 21 ounce cans cherry pie filling
- 8 ounce cream cheese room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 13.25 ounce box yellow cake mix
- ½ cup unsalted butter cold (1 stick)
- 1 teaspoon almond extract optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 baking dish.
- Spread both cans of cherry pie filling across the bottom of the dish. Stir in the almond extract.
- In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture evenly over the cherries.
- Sprinkle the dry cake mix evenly over the top. Do not mix it in.
- Slice the cold butter into thin pats and lay them evenly over the cake mix, covering as much surface as possible.
- Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling.
- Let the cake rest for 15 to 20 minutes before serving so it thickens.
You may also choose to melt the butter and pour over the top to cover cake mix, if desired.
Notes
- Distribute the butter evenly to avoid dry patches. If any show up after baking, melt a tablespoon of butter, pour it over the spots, and bake a few more minutes.
- Use room temperature cream cheese for a smooth layer.
- Don't mix the layers.
- Refrigerate leftovers for up to 4 to 5 days. Freeze for up to 2 to 3 months and thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 42g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 346mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 589IU | Vitamin C: 0.01mg | Calcium: 104mg | Iron: 1mg
